1 tsp. butter
1 tsp. minced shallot
1 tsp. crushed black peppercorns
4 oz. fettuccine
1 tbsp. chopped fresh chives
Fresh, grated Parmesan cheese
1/4 c. dry white wine
3/4 c. whipping cream
1/8 tsp. ground nutmeg
4 oz. smoked turkey breast, cut julienne

Melt butter in heavy skillet over medium heat. Add shallots and peppercorns and saute 20 seconds. Add wine and boil until almost no liquid remains in skillet, about 4 minutes. Add cream and nutmeg and boil until reduced to sauce consistency, about 5 minutes. Season with salt. Meanwhile, cook pasta, drain, and transfer to bowl. Add sauce and turkey and toss. Sprinkle with chives. Serve, passing Parmesan separately. 2 servings.

Note: I substitute evaporated skim milk for the cream.